Section 1: Food, nutrition and health

Name the nutrient, then its job in the body and a good source. For a deficiency or an excess, give the effect on health. Show every step of an energy calculation.

A lesson for this section

Multiple choice

Question 1

What is the main function of protein in the body?

Question 2

What does it mean when a protein food is described as having a high biological value (HBV)?

Question 3

Which of these plant foods is a source of high biological value protein?

Question 4

A vegan eats baked beans on wholemeal toast. Why is this a good combination for protein?

Question 5

Textured vegetable protein (TVP), often used in place of minced beef, is made from which food?

Question 6

What is mycoprotein?

Question 7

Which is an effect of a lack of protein in a child's diet?

Question 8

An adult eats much more protein than the body needs. What happens to the extra?

Question 9

Which is a function of fat in the diet?

Question 10

Which food is mainly a source of saturated fat?

Question 11

How can most unsaturated fats be recognised in the kitchen?

Question 12

Oily fish such as mackerel and salmon are a good source of which type of fat?

Question 13

Why is a diet high in saturated fat linked to coronary heart disease (CHD)?

Question 14

A student wants to lower the fat in a meal of sausages and chips. Which change does most to reduce the fat?

Question 15

Current UK guidance says total fat should provide no more than what share of the energy in the diet?

Question 16

Someone follows a diet with almost no fat for a long time. Which problem is most likely?

Question 17

What is the main function of carbohydrate in the diet?

Question 18

Which carbohydrate is a polysaccharide?

Question 19

Which of these sugars is a disaccharide?

Question 20

Why is dietary fibre important in the diet?

Question 21

How much dietary fibre are adults in the UK advised to eat each day?

Question 22

Which of these contains free sugars?

Question 23

A student wants to increase the fibre in a fruit crumble. Which change would do this?

Question 24

Which is an effect of eating too many free sugars over a long time?

Question 25

Which is a function of vitamin A?

Question 26

Most of our vitamin D is made in the skin. What is needed for this?

Question 27

Which vitamin is needed for the blood to clot normally?

Question 28

Why are women who are trying for a baby advised to take folic acid?

Question 29

Why do vegans need to take care to get enough vitamin B12?

Question 30

What is the main function of thiamin (vitamin B1)?

Question 31

A vegetarian eats a bean chilli with a glass of orange juice. How does the juice help?

Question 32

A cook wants to keep as much vitamin C as possible in broccoli. Which method is best?

Question 33

Which pair of vitamins is water soluble?

Question 34

Which vitamins act as antioxidants, helping to protect body cells from damage?

Question 35

Why are pregnant women advised not to eat liver?

Question 36

Which is the main function of calcium?

Question 37

Iron is needed to make haemoglobin. What does haemoglobin do?

Question 38

Which food is the best source of iron that the body absorbs easily?

Question 39

Adults are advised to eat no more than 6 g of salt a day. What is the main health risk of eating too much salt?

Question 40

Which mineral does the thyroid gland need to make the hormones that control how fast the body uses energy?

Question 41

What is the main function of fluoride?

Question 42

Phosphorus is found in many foods. Which other mineral does it work with to build bones and teeth?

Question 43

Which is a function of water in the body?

Question 44

In which of these ways does the body lose water?

Question 45

UK guidance suggests 6 to 8 glasses of fluid a day. When would a person need more than this?

Question 46

On the Eatwell Guide, which two groups together make up most of what we eat?

Question 47

What does the Eatwell Guide advise about starchy carbohydrate foods such as bread and pasta?

Question 48

What does the Eatwell Guide advise about oils and spreads?

Question 49

Why do teenage girls need a good supply of iron in their diet?

Question 50

Which change in nutritional needs is typical of older adults compared with younger adults?

Question 51

A person with coeliac disease is planning a lunch. Which meal is safe for them?

Question 52

Why does a person who is lactose intolerant get stomach pain and bloating after drinking milk?

Question 53

A vegan plans a day of meals. Which addition best fills a gap that a vegan diet often has?

Question 54

What is the basal metabolic rate (BMR)?

Question 55

Which person is likely to have the highest basal metabolic rate?

Question 56

Two adults have the same BMR. One walks to work and plays football; the other drives and sits at a desk. Which statement is correct?

Question 57

A teenager needs 2400 kcal a day. Free sugars should give no more than 5% of energy, and sugar gives 4 kcal per gram. What is the most free sugar they should eat in a day?

Question 58

A portion of vegetable pasta bake has 18 g protein, 14 g fat and 52 g carbohydrate. Using 4 kcal per gram for protein and carbohydrate and 9 kcal per gram for fat, how much energy does it give?

Question 59

A takeaway meal gives 600 kcal and contains 30 g of fat (9 kcal per gram). What percentage of its energy comes from fat, and how does this compare with the guideline of 35% or less?

Question 60

A shepherd's pie recipe gives 2400 kcal in total and serves 4 people. What percentage of an adult's 2000 kcal reference intake does one portion supply?

Question 61

A soup label gives 0.6 g sodium per portion. Salt is about 2.5 times the weight of sodium. How much salt is in a portion?

Question 62

Rickets in children is caused by a lack of which nutrients?

Question 63

Which advice would best help a young adult lower their risk of osteoporosis later in life?

Question 64

Which are signs of iron deficiency anaemia?

Question 65

Which is the biggest risk factor for developing Type 2 diabetes?

Question 66

Which habit is most likely to cause tooth decay?

Question 67

What is the main cause of a person gaining weight and becoming obese?

Question 68

A man has high blood pressure. Which change to his usual lunch of a ham sandwich, crisps and a can of soup would help most?

Written questions

Protein for a new veganWritten question · 11 marks

Priya is 15 and has decided to become vegan. For one evening meal she plans a red lentil dahl served with boiled rice. Her portion uses 60 g of dried red lentils and 70 g of dried rice. Dried red lentils contain 24 g of protein per 100 g, and dried rice contains 7 g of protein per 100 g.

(a) State one function of protein in the body. [1]

0 words · a sentence

(b) Calculate the protein in Priya's portion of lentils and rice. Give your answer to 1 decimal place. [2]

0 words · one point a mark

(d) Evaluate tofu, textured vegetable protein (TVP) and mycoprotein as protein foods for Priya's evening meals. [6]

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Fat in a Friday night mealWritten question · 10 marks

A family's Friday meal is pork sausages fried in oil, chips cooked in a deep fat fryer, and peas, served with a sauce made from cream and butter. One portion provides 760 kcal and 38 g of fat, of which 15 g is saturated fat. Fat gives 9 kcal per gram. The reference intake for saturated fat on food labels is 20 g a day.

(a) Give two functions of fat in the body. [2]

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(b) Calculate the percentage of the meal's energy that comes from fat. [2]

(d) Explain why eating a lot of saturated fat raises the risk of coronary heart disease. [2]

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(e) Suggest three changes to this meal that would lower its fat content. [3]

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Vitamin C in cooked cabbageWritten question · 9 marks

A student investigated how cooking affects the vitamin C in cabbage. She cut one cabbage into equal pieces, cooked them in different ways and measured the vitamin C left. Her results are in the table.

Vitamin C in cabbage after different cooking methods
Method	Vitamin C (mg per 100 g)
Raw	50
Steamed for 5 minutes	40
Boiled for 5 minutes	32
Boiled for 20 minutes	14
Boiled for 20 minutes, then kept warm for 30 minutes	6

(a) Calculate the percentage of vitamin C lost when the cabbage was boiled for 20 minutes, compared with raw cabbage. [2]

(b) Which cooking method kept the most vitamin C? [1]

0 words · one point a mark

(d) Suggest three ways a cook could keep as much vitamin C as possible when preparing and cooking cabbage. [3]

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(e) State one function of vitamin C in the body. [1]

0 words · a sentence

Meals for an older adultWritten question · 11 marks

Joan is 79, lives alone and is much less active than she used to be. Last winter she broke her wrist in a fall, and her doctor says her bones have become weak. She finds hard foods difficult to chew. A typical day's food for Joan is: breakfast, white toast with butter and jam and a cup of tea; lunch, tinned tomato soup and a white bread roll; afternoon, two biscuits and a cup of tea; evening meal, a ready made fish pie with peas. Joan drinks about four cups of fluid a day, and each cup holds 200 ml.

(a) Explain why Joan needs less energy now than she did when she was 30. [2]

0 words · one point a mark

(b) Explain why calcium and vitamin D are important for Joan. [2]

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(c) UK guidance suggests 6 to 8 cups of fluid a day. How much more fluid, in ml, would Joan need each day to reach 6 cups? [1]

(d) Assess how well Joan's typical day of food meets her needs. [6]

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Analysing a meal deal lunchWritten question · 11 marks

Sam, aged 16, buys the same meal deal for lunch most school days. The table shows a nutritional analysis of it. Use 4 kcal per gram for protein and carbohydrate and 9 kcal per gram for fat.

Nutritional analysis of Sam's lunch
Item	Protein (g)	Fat (g)	Carbohydrate (g)	Of which free sugars (g)
Cheese and ham white baguette	26	28	70	4
Packet of crisps	2	11	15	0
Can of cola (330 ml)	0	0	35	35

(a) Calculate the total energy in Sam's lunch. [2]

kcal

(b) Calculate the percentage of the lunch's energy that comes from fat. Give your answer to 1 decimal place. [2]

(d) Explain how drinking cola regularly could affect Sam's dental health. [2]

0 words · one point a mark

(e) Justify two changes to the lunch that would bring it closer to healthy eating guidelines. [4]

0 words · one point a mark